I visited once again to enjoy Chef Tamura's exquisite Chinese cuisine. This time we had a private room. With four people, we had a luxurious and spacious setting. Each dish, carefully prepared with various spices, appeared beautifully and our smiles shone brightly, making it a very enjoyable experience. The dishes paired perfectly with Shaoxing wine and wine, and the staff's detailed explanations about the alcohol and tableware added to the enjoyment of the meal. In particular, the Shaoxing wine poured into wine glasses had a delightful aroma, and I couldn't help but try various kinds. Today's dishes included: - Appetizer to Boost Luck: A luxurious appetizer served on a rectangular Arita ware plate, each item arranged vertically, bringing happiness just by looking at it. We ordered white wine and Shaoxing wine to accompany this dish. - Supreme Soup with Silkie Chicken: A rich soup with Jinhua ham and dried sea cucumber, incredibly delicious. - Spring Rolls: This time with asparagus and conger eel, fried crispy and served with asparagus puree. - Prawns with Fruit Tomatoes: A dish similar to prawn chili but sweeter and richer. - Softshell Turtle: Softshell turtle raised eating Okinawan pineapples, served in a large white plate, with plenty of finely chopped turtle meat inside. - Sweetfish with Spicy Sauce: Delicious sweetfish with an irresistible spicy sauce. - Shark Fin: A luxurious dish of shark fin served generously on a fancy plate, accompanied by rice cooked in a clay pot. - Pigeon Milk: Whole pigeon served with an impressive presentation, with each person receiving half a pigeon. The meat was incredibly tender and perfectly cooked, a unique and delicious pigeon dish. - Noodles: Various noodle options available, this time we had minced meat miso noodles, rich and satisfying. - Dessert: Starting with woodruff sorbet, almond foam, and a fruit terrine with jasmine ice cream, a delightful and elegant sweetness to end the meal. It was a truly fulfilling experience, and I look forward to visiting again!

On this day, I felt like having a delicious Chinese course, so I made a reservation through Tabelog and visited this restaurant with my family. The result was a big hit!!! I feel like I encountered the number one Chinese cuisine of the year!!! When you enter the store on the second floor, you'll find a chic atmosphere. It doesn't feel like a place for families with kids, but the excellent service quickly makes you feel at ease. We reserved the "Wakahana" course for 17,600 yen, which included 7 dishes. Here's what we had: Luck-boosting assorted appetizers - This dish is a good luck charm, arranged vertically. It is said that eating from bottom to top will raise your luck. Starting from the bottom left: - Red and white colored dried tofu - Mackerel sashimi topped with a green bean paste that Chef Tamura can only prepare during this season - Foie gras terrine - Ham-style pork shank - Prawn made to look like a rising dragon (seasoned with 20 types of Chinese spices!) - Abalone with chili oil and dokudami sauce - Char siu - Saliva chicken - Sea jelly pickled in red vinegar, all of which were delicious and made for a fantastic appetizer that got us excited for the rest of the meal!!! Scallops from the Notsuke Peninsula, prepared in a Fuyong style, and grilled corn - The scallops are served on finely whipped egg whites in a fluffy white style. Below is an incredibly sweet cold corn soup. The contrast between the warm top and the cold bottom is amazing!!! Cucumber and mud pig steamed in a steamer - Inside the steamer is a bitter melon imported from Hong Kong called white bitter melon. It's somewhat similar to bitter gourd. The pork inside is tender and delicious... The unexpected perfect marriage of the sweetness of the pork and the bitterness of the melon! The melon is perfectly steamed, and the texture is also amazing... Ayu and yuba - Mille-feuille!?? The appearance is like a watermelon, but the yuba is fried to be incredibly airy and crispy, with ayu and a sauce made from its liver in between. You can pick it up with your hands and eat it in one bite, and it is incredibly delicious!!! The texture is also fantastic! The small, super-mini watermelon-like cucumber pickles are also cute. Hakodate Densuke eel crepe - I had no idea what this was from the name, but it's an adaptation of Beijing duck!!! And just like the exquisite Beijing duck, it turns out to be an equally amazing dish! What a great creativity! Kesennuma makosame shark fin with white rice - First, they bring out an enormous plate. They divide it up and serve it separately. Well, this is truly delicious as it is, but when you add freshly cooked rice with plump grains from a clay pot, it becomes the best risotto ever! It's just incredibly delicious... Hokkaido Akagyu with red bean chili sauce - This rare Akagyu from Hokkaido is seasoned with cumin and chili peppers. It's lean and refreshing, yet incredibly tender and sinfully tasty... However, after being blown away by the previous dishes and feeling quite full, I regret not being able to fully appreciate this one... Choice of finale - Hot pot soup noodles - For the finale, you can choose from tantanmen, cold tantanmen, hot pot soup noodles, seafood white soup noodles, light noodles, and lu rou fan. Since I heard that Chef Tamura's base is Sichuan cuisine, I decided to try the hot pot soup noodles. Indeed, it's a punchy and straightforward spiciness, very characteristic of Sichuan cuisine, for a high-end Chinese meal finale! The chewy thick noodles are also great! And the rice from earlier plays a big role here too!!! Dessert, tea - The mango-based dessert was also delicious! Also, we ordered various teas without alcohol that day, and the tea lineup was rich and wonderful!!! Wow, I met a fantastic restaurant! It's a definite regular visit spot! It was incredibly delicious! Thank you for the meal!

It was my first visit. In addition to the course, I added the wine pairing. The course dishes were all delicious and the pairing was wonderful. The restaurant itself is not very spacious, so I thought it might be a bit inconvenient for business, but not only the taste, but also the service was excellent and professional. I would like to visit again in a different season for a private occasion.

For a work colleague's birthday celebration, we used this restaurant for lunch! Located in Gaienmae, it's a Michelin one-star Chinese cuisine restaurant! They use Japanese ingredients skillfully and it was very delicious. There was also a surprise birthday dessert, which was great! I would love to visit again if I have the chance!

I was very satisfied with the delightful Chinese cuisine, both in taste and presentation! The appetizer, which boosts your luck, was shaped like a dragon climbing a waterfall, making you feel like your luck is really rising. Each ingredient matched perfectly with the homemade Chinese seasonings and was delicious. Although there was a small issue along the way, the restaurant's thoughtful consideration left me feeling grateful. I would love to come back to try out different seasonal ingredients!

★Gourmet Diary★ Visited for the first time with high expectations based on the pre-reviews. It was easy to make a reservation through Tabelog. However, I had some questions and wanted to change the time on the day of the visit, so I called every 10 minutes starting an hour before the opening time, but no one answered until I arrived at the restaurant, which was a bit frustrating. The atmosphere of the restaurant is very nice, and the staff are sophisticated. As for the food, the presentation of the shark fin dish I wanted to try was lovely and delicious. Revisit: I might consider revisiting if there's a chance.

Michelin 2023 star. Gault et Millau 2022 3 toques. Tabelog Top 100 2023. Chef from Azabu Nagasaki. Using Japanese ingredients, the cuisine is based on Sichuan cuisine, but also offers dishes that cross regional boundaries. Both the food and drinks are explained in detail. The appetizer "Assorted lucky appetizers" is the chef's specialty. The shark fin is excellent with the clear broth soup, and it pairs well with the strong-flavored Japanese rice added in the middle.

From 2021, this restaurant has received one Michelin star for three consecutive years. Chef Tamura at this restaurant values the mineral essence of ingredients. The courses range from 17,600 yen to 41,800 yen, with four options available. This time, I made a reservation for their most popular course, "Jika" priced at 27,500 yen. We started at 7:00 PM. My partner had beer, while I had a Dragon Highball for the toast. We both opted for a light pairing. The first dish, "Fortune-boosting Assorted Appetizers," was served in a specially made Arita ware, with each dish meticulously arranged from bottom to top like an ascending dragon to boost luck. The service staff explained the dishes from bottom to top, and we ate in that order as well. The appetizers included red and white dried tofu, organic red core daikon with scallion oil, cream cheese with golden century egg powder, pork stomach stuffed with beef Achilles tendon and pig's feet, and shime saba with Chef Tamura's original green soybean paste. The dish with Kenken katsuo from Wakayama was outstanding, paired with spicy ra-yu and dokudami. The fish dish, representing ascension, featured fried fish from Chika, a town in Hokkaido, with a crispy texture. The menu also included pork chashu, jellyfish pickled in red vinegar, and drooling chicken with cilantro leaves. The wine from Yamanashi Prefecture had a slightly cloudy mineral taste. The "Lion's Head Soup" with sea bream, mugwort, and pork and minced meat shaped like a lion's head was served hot, paired with tea to cleanse the palate. The "Jet Farm Asparagus, Conger Eel, and Spring Rolls" dish featured asparagus from Jet Farm prepared with eel and spring rolls. The "Tokushima Abalone Liver, Rice Flour, and Sichuan Pepper" dish incorporated fresh herbs, abalone, liver sauce, and a sauce made with spring onion and Sichuan pepper. The wine pairing was from Chablis, France, known for its mineral-rich Kimmeridgian soil. The "Okinawa Pineapple Softshell Turtle Stir-fry" featured juicy softshell turtle with premium mountain vegetables from Kanouen in Ishikawa Prefecture. The "Izu Kinmedai, Fermented Pickles, and Spicy Sauce" dish showcased perfectly cooked kinmedai with a spicy sauce. The soup was so delicious that we finished it with a spoon. The dish paired well with a red wine from Uruguay. The "Kesennuma Shark Fin Gyoza" was presented on a large Arita ware plate with a painting depicting the arrival of Nanban trade. The shark fin was shared on the plate, offering a delightful texture and flavorful sauce.

I had the "Mapo Tofu Rice Bowl" here. The soft-boiled egg is very colorful. The chopped zha cai has a very nice texture. The tender pork matches well with the spicy oil. It can be enjoyed as a delicious snack with alcohol.

I visited this restaurant for a business dinner. It is a restaurant that opened in 2019 and ranked in the top 100 Chinese restaurants in Tokyo from 2023. The entrance is impressive, fitting for Aoyama, and it seems they have already earned a Michelin star. Now, onto the food: - The appetizer platter to boost your luck: It was surprisingly delicious, not just for show. - Softshell turtle soup: The ingredients were well utilized and tasty. - Spring rolls of the season: Perfectly fried with seasonal ingredients. - Abalone: Served in the best way possible, showcasing this high-end ingredient. - Shark fin soup: Exceptionally delicious, and having it with rice elevated the satisfaction. - The last dishes were a delightful surprise, with three more high-level dishes served. Everything was truly delicious Chinese cuisine. The staff provided excellent service, making the dining experience very enjoyable. It's truly a fantastic restaurant that exceeded expectations. Thank you very much! Highly recommended.

I enjoyed the delightful collaboration between local products from Betsukai-cho and top-notch Chinese cuisine in the Betsukai-cho Support Course from hometown tax. The assorted appetizers to boost luck were fantastic, served on Arita ware plates designed for vertical presentation. The Suppon turtle soup, scallops from Notsuke Peninsula with organic fermented butter, and Yoshikiri shark fin stew were all exquisite. The Mapo tofu made with wagyu beef served with freshly cooked rice was truly tear-inducingly delicious. The Ezo deer roast from Betsukai-cho, spiced to perfection, was a flavorful delight. Among the four choices of hotpot soup noodles, I opted for the spicy one, which was authentically spicy and delicious. Every dish was superb, with the spices adding an unapologetic authenticity to the flavors. The collaboration with the town was also wonderful. I am grateful and thrilled to discover this kind of hometown tax support. I look forward to trying their regular courses as well!

We visited this restaurant with our child. It's rare to find a restaurant in this class that is baby-friendly, so we are very grateful. However, please note that there is no diaper changing area. We tried the seasonal ingredients course for 11,000 yen (tax included, excluding service charge, 7 dishes). We also ordered non-alcoholic wine. The appetizer was a combination of dishes called "Lucky Appetizer Assortment," with shrimp shaped like a rising dragon. It was recommended to eat from bottom to top. Everything was delicious, and the style of being able to try various types in small portions is sure to be popular with women. The scallop broth soup paired with seafood noodles was fantastic, and I drank every drop. The spring rolls were filled with seasonal wild plants and mountain vegetables, with a fresh and lovely aroma! The sea cucumber from Kesennuma was amazing with its sauce. When combined with shiny rice, it was undeniably delicious. The meat had a bean paste sauce. The doneness was perfect, but the spiciness may be a bit distracting for the medium rare meat. This might be a point where preferences differ. For the finishing noodles, we chose the signature tantan noodles. The smooth and rich tantan noodles were truly exquisite! The dessert was butterbur sprout ice cream. It had a nice aroma of butterbur sprout, making us feel the arrival of spring until the end. The tea was also delicious, and we were very satisfied. We were happy with the consideration given, such as providing a knee blanket for the child. We would love to visit again.

Chef Tamura is a chef from Azabu Changjiang, known for his high-quality Chinese cuisine that refines local flavors into elegant dishes favored by the Japanese. The restaurant embodies a new genre born in Japan, simplifying and refining styles without unnecessary extravagance, resonating with those who appreciate a simple yet sophisticated approach to uncovering the essence. The absence of overpowering flavors like chemical seasonings defies the notion that "Chinese cuisine must contain artificial flavorings," showcasing innovation in technique. While the chef apparently dislikes being labeled as innovative, amidst the prevalence of easy, chemical-laden seasonings in China, this return to the essence could be considered innovative. Located in the second block of Minami-Aoyama, enter the street in front of Itochu Corporation from Route 246. Follow the signs displayed on the building along the road that passes through the middle of Aoyama Cemetery. The elegant entrance on the second floor quietly welcomes guests. The service is refined, aiming for a hotel-like atmosphere, though it remains to be seen if the staff will remember faces after several visits. The initial friendly impression may further enhance the overall experience. The simple yet refined dishes are superb. The presentation of a large shark fin from Mozambique drew exclamations of awe from the gathered members. The quality of the clear soup was also exceptional. The refined elegance achieved through simplicity aligns perfectly with my taste. The dishes offer a beautiful and deliciously deep flavor without unnecessary ornamentation. The attention to the temperature of the dishes, served piping hot or at the perfect temperature, is evident. The cuisine, devoid of extravagance and innovation, is meticulously crafted with influences from Sichuan and Guangdong cuisines. The use of Kamachi ceramics for serving may indicate a reliance on established names rather than fostering a sense of culture, in my opinion. Ultimately, recognizing the role of eateries and restaurants in supporting various cultures through their broad reach could further enhance the essence-seeking style of this simple concept. With its high-grade quality, the restaurant is suitable for entertaining, business meetings, celebrations, and gourmet gatherings. Private rooms can accommodate up to eight people.

I wanted to visit Itsuka so much. I thought it would definitely suit my taste, but everything exceeded my expectations and I was deeply moved ❤️ It was a hit in Chinese cuisine after a long time! Since it was my first visit, I ordered the Itsuka course priced at 27,500 yen, which was listed as the most popular No. 1. I chose various drinks by the glass instead of opting for the pairing from three courses. First, we toasted with champagne and enjoyed the auspicious appetizer assortment in a rare Arita porcelain vessel designed for vertical placement, resembling a rising dragon. Particularly delicious were the jellyfish, char siu, and cheese! The soup overflowing with mountain and sea delicacies included floating bladders, dried scallops, Jinhua ham, black-bone chicken, bear meat, dancing mushrooms, morel mushrooms, and summer grass, offering a rich and unique flavor. It seemed like it could make you healthier, but the appearance was a bit grotesque. The Okinawa pineapple soft-shell turtle xiaolongbao, made from soft-shell turtles raised on pineapples, had a thin skin which was excellent. The spring rolls with mountain vegetables and firefly squid were generously topped with karasumi and had an interesting texture and great taste. We were shown the energetic movements of the Ise lobster from Mie before being served in two cooking styles. The first plate featured just the meat with white wood ear mushrooms and fragrant soy sauce, while the second plate contained fluffy lobster yam and plenty of creamy miso inside the shell. The Wakayama single-hooked mackerel with fermented pickles and spicy sauce had an amazing flavor, the highlight of the day. The Kesennuma goblin shark fin was presented on a huge plate, and after the presentation, it was divided and served. At this point, a clay pot rice dish was also introduced. We started by enjoying just the shark fin, followed by adding white rice in! The goblin shark fin rice bowl was unbelievably good. The Ibaraki pigeon in sweet soy sauce was a whole pigeon cooked overnight in marinade, including the head. It had a seasoning mixture of sweetness and spiciness that seemed like it could be served in the southern part of China. The meat itself was incredibly delicious. There were other options such as hot pot noodles, seafood broth white soup noodles, light noodles, and braised pork rice. The hot pot noodles looked very tempting! The tantanmen noodles were extremely delicious as expected. I wanted to have a large serving! For dessert, there were two options: cherry blossom sherbet with almond jelly and tea cake with ice cream. The gold jasmine tea was delicious, and I really like tea. Even though I went on an empty stomach, I managed to finish everything, and the amount was at the level of barely finishing. There were quite a few bold choices in the glass wine selection, which was interesting! Towards the end, I tried pairing the dishes with Vin Jaune instead of Shaoxing wine, and it matched perfectly with the food. Each dish was full of surprises and discoveries, making it enjoyable and delicious! I feel like this place should become even more popular. I want to go back before it becomes extremely difficult to make a reservation again ❤️ Among the Chinese restaurants I've visited in recent years, this might be my favorite!

It was a very delicious and excellent Chinese cuisine. This is the first time I've had such delicious Chinese food. The appetizers that boost your luck include Kanton tofu, today's black beans, Five Island flavors, blue duck egg, century egg, duck egg, chrysanthemum sauce, followed by button shrimp, golden pig, red jellyfish, drool remover, mixed with spicy sauce. This was also a very excellent appetizer assortment. Next was Tokyo-style steamed egg custard, followed by wild mushroom xiaolongbao, then Kagoshima black pork shank meat in crepe form. Additionally, there was Kesennuma Yoshikiri shark fin wrapped in yuba, jumbo nameko mushroom in white broth, and Miyazaki beef stir-fried with spices, which was the best main dish. For the final meal, I had sour and spicy noodles, which were light. Finally, I had a very delicious dessert and was very satisfied. It was fig jelly. It was excellent.

The restaurant is located on the second floor of a building just off Aoyama Street, close to Gaienmae Station. It exudes a luxurious atmosphere from its dim lighting and sign, typical of Aoyama. Upon opening the door, a sharply dressed woman greeted us. Inside, an elderly couple and a middle-aged man were already enjoying their meal. The restaurant was quiet, allowing us to hear others' conversations. We had pre-selected the course when making a reservation and ordered drinks. We opted for the largest pairing option. The course was named "Jika," presented on custom vertical dishes, starting with appetizers. The rich variety of Chinese cuisine stood out, with distinctive aromas and ingredients unmistakably Chinese. Noteworthy was the braised sea cucumber and soup. The sea cucumber had a unique chewy texture and aroma, complemented by a rich and deep soup. This dish alone made the visit worthwhile. The pairings, including Shaoxing wine, wine, sake, and beer, were tailored to Chinese cuisine, enhancing the overall experience. Each dish was well-executed and satisfying, although dishes with chili or pepper left our tongues numb, affecting our enjoyment of subsequent courses. This might be the fate of Sichuan cuisine, making it challenging to maintain cohesion in the course. Overall, the high quality of each dish was mostly satisfying, but the spicier dishes could hinder the overall dining experience.

Chinese restaurant located near Gaienmae Station. While based on traditional Chinese cuisine, it offers an elegant and refined experience through a focus on high-quality ingredients, delicate seasonings, and cooking techniques. The shark fin dish was particularly outstanding. The drink selection is extensive, including Shaoxing wine and wine. I tried both 10-year and 15-year Shaoxing wines, with the 15-year one standing out for its pleasant aroma and smooth, rounded taste that was so delicious I couldn't help but keep drinking.

We have been holding study sessions with friends for about 20 years, and although the frequency has decreased due to everyone being busy, this year we had our annual year-end party! The chosen restaurant is here! It has been awarded one Michelin star in 2021 and 2022! I realized it had been a while since I last visited such a high-level Chinese restaurant. When I pay a high price, I tend to go for French cuisine. My friends made a reservation for a private room (¥5,000 per person) with a course menu priced at ¥27,500 (Jika Course)! The first choice was a glass of champagne. The first dish was a lucky appetizer assortment! The dish is served in Arita porcelain specially made for this purpose. It is designed to hold various ingredients, and the layout of the ingredients is all angled to the upper left, instructing you to eat from bottom to top. The shrimp is designed to resemble a dragon! Truly a dish for good luck. The second drink shifted to pairing. The first drink was oolong tea, which was completely different from the oolong tea we usually imagine in terms of aroma and taste! From there, various pairings such as sake, red and white wines were served according to the dishes. The second dish was Tokyo Ukokkei Chawanmushi with Shanghai crab sauce and red bird's nest. The Ukokkei is said to be from Tachikawa and is a very rich and luxurious chawanmushi. The third dish was Hakodate cod milt with dried pork and spring rolls/Shanghai crab xiaolongbao. The spring rolls were crispy on the outside and rich on the inside, a perfect balance that makes them exceptional spring rolls. The Shanghai crab xiaolongbao was okay. The fourth dish was Goto Islands grouper with spicy fermented pickle sauce. The mildness of the grouper combined with the spiciness of the sauce and the depth of flavor from the fermentation created a complex and rich taste experience! The fifth dish was Mie Ise lobster with crispy Chinese spices. Before the dish was served, we were presented with live Ise lobster, which was quite impressive. The dish itself was delicious, but there were many points where I felt there could be more in terms of utilizing the Ise lobster as an ingredient. The sixth dish was Kesennuma shark fin with shark fin soup topped with rice cooked in an earthen pot. We enjoyed the luxurious shark fin rice in a rich soup made from shark fin. The seventh dish was Iwate Tanagyu beef with burnt chili, Sichuan pepper, black vinegar, and high-farm red soil vegetables. The taste was as expected! For the eighth dish, we had the option to choose from: Dan Dan noodles, hot pot soup noodles, seafood white broth noodles, or light yellow chive noodles. When we asked the staff for recommendations, they said the head chef had inherited the classic Dan Dan noodles from "Azabu Choko Kosoan," where he used to work, and that they could provide it, so we ordered the Dan Dan noodles. It was served in a very small bowl, just enough for a few bites. The balance between the broth and noodles was excellent, and the chewiness of the noodles was impressive! This was because the head chef, Mr. Tamura, is particular about the noodles and uses Hashizume noodles. I thought the noodles were unique, and it turns out they were using flat noodles! The creamy texture and balance with the noodles were excellent! Finally, we had today's dessert, which included strawberries. In conclusion, with champagne glasses, pairings, the course meal, sparkling water, etc., the total bill exceeded ¥40,000, so I can't say it was cost-effective, but starting from the lucky appetizer, trying Chinese wines in the wine pairing, using vintage Jingdezhen porcelain for the dishes, and seeing their attention to detail, I felt that this was definitely the pinnacle of Chinese cuisine!

Two weeks prior to the visit, I made a reservation online through Tabelog and visited the restaurant with another person on Saturday at 12 p.m. I had been interested in this restaurant after reading about it in the April 2022 issue of "Cuisine Kingdom," which featured 8 famous Chinese restaurants! The popular No.1 course includes seasonal ingredients such as shark fin, priced at 12,100 yen per person including tax. The meal consisted of various dishes like appetizers, steamed egg custard, Hakodate cod milt, orange cabbage, natural wood ear mushrooms, dried pork, and spring rolls. There were also Shanghai crab xiaolongbao, Yoshikiri shark fin from Kesennuma wrapped in tofu skin in a clear broth, Tokachi Ezo pork with spices, a choice of dan dan noodles, Sichuan hot pot soup noodles, seafood dashi salt broth noodles, or light soup noodles, and two desserts of the day. We paid a total of 25,894 yen using the Go To Eat Campaign Tokyo meal vouchers. They had a menu specifically for Chinese tea, and when I asked for recommendations to pair with the dishes, the explanation was so elegant and impressive. I was drawn to the phrase "It starts with Wenshan and ends with Wenshan" and decided to try Wenshan tea, which turned out to be a great choice. The cuisine was very modern and refined, making it a great value for the price. The phrase "luck rises" really resonated with me as a woman in her late twenties. The luxurious plate was meticulously crafted for luck to rise from bottom to top! Despite not being on the menu, they suddenly brought out white rice cooked in an earthenware pot with the shark fin, which was a delightful surprise! It truly hit the spot. I wanted to eat more! The vegetables from NOTO Kounouen in Ishikawa Prefecture were incredibly delicious! They even provided blankets, which was much appreciated during the cold season. The service and food quality were top-notch, and I became a big fan of this restaurant after my first visit. I highly recommend it with confidence! I left feeling extremely satisfied! The restaurant has a Tabelog rating of 3.76, ranking in the top 5000 as of December 2022.

The "Rising Dragon Appetizer" at Kaiun was elegantly presented in small portions and delicious. Eating delicious food while listening to my senior's stories was a great learning experience! It made me feel more motivated for the coming week. However, I felt that the restaurant itself is not suitable for business entertainment. The voices from private rooms can be heard in the main dining area, and the tables are placed close together, making it easy to overhear conversations from neighboring tables. I think it would be a good place for a girls' night out or a date. The presentation is beautiful and perfect for Instagram, so it definitely appeals to women!

I must say, it was unfortunate that the Shaoxing wine was on the sweeter side. The variety of glass wines was abundant, but unfortunately, there was no Drambuie available (laughs). For a drinker, it's quite a fatal flaw. It would have been nice if they also had sherry or other long-lasting options. It's been a while since I had a glass of champagne, is it too rare now? The dinner was spent with non-alcoholic drinks. The dishes were well presented and good, but unfortunately, there were some disappointments. Here are some of the menu items: Appetizer platter to boost luck: The specially made plate to express the rising dragon was impressive. The assorted appetizers were delightful for accompanying drinks. Various ingredients were meticulously prepared and seasoned. Nagasaki Suppon turtle, Matsutake mushroom, winter melon steamed soup: The winter melon presentation, the chewy dumplings with suppon turtle inside, and the collagen-rich Gouqi berries were delightful. Awaji Island conger eel, Uba shark collagen, wild mushrooms, and hibiscus: The conger eel served after showcasing the Uba shark collagen (in dried form) was a favorite of the companion. The fluffy egg whites with collagen, the oily texture of ginkgo nuts complemented the mild conger eel excellently. Ibaraki lotus roots trio: lotus roots, bean sprouts, crispy dried scallops: This kind of dish is my favorite. The texture and taste were exquisite! The dried scallops alone provided a rich umami flavor. Abalone, Akagyu beef, 20-year-old tangerine peel, Chinese pie: The thick and impressive abalone was unfortunately not fully utilized. The pie presentation was modern, but the Akagyu beef completely masked the abalone's flavor, which was truly disappointing. The pie crust was crispy, and the Akagyu beef mince was delicious, so if it was all about the texture, there was no need to use abalone. If these ingredients were to be used together, I would have preferred them in another dish. Kesennuma shark fin with Fukahire + Niigata Koshihikari double-lidded clay pot rice (with mud snails): I love mud snails unconditionally, so the mud snail rice was fantastic! The bitterness of the shark fin paste was enjoyable, but why didn't they have the Drambuie I like here! The Fukahire paste was delicious, and the white rice in the clay pot was perfect. A bit more mud snails wouldn't hurt (laughs). Oh, I don't drink alcohol, so having too many mud snails might be a problem (laughs). Ibaraki pigeon with sweet soy sauce, spicy: Look at that cute little pigeon! The thickly sliced meat from Ibaraki, with its firm umami flavor, was pure bliss. Dan Dan noodles (hot/cold)/Sichuan hot pot soup noodles/Light soup noodles: A choice of four types. After much deliberation, I chose the Sichuan hot pot soup noodles, while my companion had the Dan Dan noodles (cold, I think). The noodles were thick, and after tasting them, the Dan Dan noodles were undoubtedly the winner! Today's dessert: 1) Ginger almond tofu 2) Pione, Shine Muscat Glass Champagne and post-meal tea were delicious, but it was disappointing that the other drinks were lacking. The abalone wrapped in pie crust, despite its impressive thickness and size, was difficult to chew once inside the pie, and it was overpowered by the beef flavor, diminishing the goodness of the abalone. It would have been nice if they had added the abalone to the winter melon and suppon turtle soup. While discussing this, the small bite-sized dessert before the main course, the ginger almond tofu, was also =======

Located about a 2-minute walk from Gaienmae Station. The chef, who used to work at "Azabu Chokoji," has opened his own restaurant. This Chinese cuisine restaurant has received a Michelin one-star rating for two consecutive years. Upon entering the restaurant, you climb the stairs to a sophisticated and calm atmosphere with a sense of luxury. We tried the 16,500 yen course. We were served a variety of dishes: Appetizer assortment for good luck, Awaji Island conger eel soup with mandarin orange peel, crepe with Hakodate Densuke eel, steamed Aka-hata from Kochi with wild mushrooms and lotus root, Kesennuma smooth-hound shark fin, Inoshishi pork stir-fried like Mapo Tofu, and a choice of five types of noodles for the finale. The atmosphere and service were excellent, making it a great place to enjoy a meal.